[Herbal Rootlets]: No. 66 – Celebrating Valentine’s Day the Herbalist’s Way

Celebrating Valentine's Day the Herbalist's Way

“Children the world over have a right to a childhood filled with beauty, joy, adventure, and companionship. They will grow toward ecological literacy if the soil they are nurtured in is rich with experience, love, and good examples.”

– Alan Dyer, “A Sense of Adventure”

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A day for love, expressed through silly love notes and cacao, what could be better?! It’s the perfect day for herbalists to shine with something they are passionate about, the plants.

While we are not big on buying commercial chocolates in our house, we always enjoy making a meal with as much chocolate as possible: Chocolate barbecued chicken or Cacao encrusted pork tenderloin, Acorn or butternut squash seasoned with cocoa and other warming herbs, and a flourless chipotle chocolate cake or Pavlovas with fresh fruit and chocolate sauce for dessert. This year, I plan to add a salad, based on one I found online, a spinach pear salad with a chocolate vinaigrette.

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I always enjoy finding a way to incorporate herbs into our daily food and Valentine’s day is no exception!

Kids will get a kick out of eating chocolate for dinner, and especially when they can tell their friends it’s good for them too. With the exception of the dessert, there is almost no added sugar, only the flavor of cacao combined with spices and savory foods.

Here are a few recipes to get you started:

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Cacao Spice Butternut Squash

1 large butternut squash (Acorn can be substituted if you prefer)
2 teaspoons olive oil
1 tablespoon butter
1 tablespoon honey or maple syrup
2 teaspoons cacao* or cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon*
1/4 teaspoon pink Himalayan sea salt*
1/4 teaspoon ground ginger*
1/4 t. ground ancho chili powder*

Preheat your oven to 375 degrees F.

Slice your butternut squash in half lengthwise, remove the seeds (we like to roast them, see below) and brush the squash with olive oil.

Place the squash facedown on a baking stone or cookie sheet and bake for about 40 minutes or until tender. Larger squashes may take longer.

Remove from the oven and let cool.

Scoop out the flesh and mash in a bowl. Add the rest of the ingredients and stir until combined.

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Roasted Squash Seeds
(Great for salads or eating as is!)

Seeds from your squash
2 teaspoons melted butter
1/4 teaspoon pink Himalayan sea salt*
1/4 teaspoon cacao*
1/4 teaspoon garlic*
1/4 teaspoon cinnamon*
1 pinch chipotle*

Preheat your oven to 300 degrees F.

Wash your seeds and pat dry on a towel.

Place on a cookie sheet and toss with the ingredients and roast for 45 minutes, stirring a few times during the cooking time.

Allow to cool. Store in an airtight container.

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Spinach Pear Salad

1 package of fresh organic baby spinach (or mixed greens)
1 large pear, sliced into small bite sized pieces
1/2 cup fresh raspberries
2 tablespoons roasted squash seeds or sliced almonds
1/4 cup gorgonzola or stilton cheese

For the dressing:

3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon raw honey
1/4 teaspoon pink Himalayan sea salt*
1/8 teaspoon black pepper*
3 tablespoons cacao* powder
1 tablespoon butter

In a saucepan, melt the butter and stir in the cocoa powder. Turn off heat and whisk together the dressing ingredients. Set aside.

Toss the salad ingredients and drizzle with the dressing.

*If you are needing a source for fresh herbs and spices, check out Mountain Rose Herbs! It’s my favorite online shop for fair trade, non-gmo, organic and wildcrafted herbs.

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Kids love a unique twist on food. Adding chocolate to their food is a tradition that they will want to repeat year after year.

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They’re Back!

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These past few weeks, I have gotten lots of emails asking if I would be offering my free valentines again this year. My answer was absolutely! I had so much fun making them last year that I decided to make a whole new batch this year so you have double the choices this year.

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So, why not print off some of my silly valentines, head off into the kitchen and cook up a delicious Valentine’s meal while filling out cards for all your friends and family!

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For more in depth learning about the herbs we used this holiday season, check out their individual issues: Cacao, Ginger, Cayenne, Garlic, Black Pepper, Cinnamon, Vanilla and Raspberry.

Do you have any traditions for your family for Valentine’s Day?

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P.S. Don’t forget the Valentines:

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2015 contains Mullein, Violet, Rose, Dandelion, Pine, Aloe, Thyme, Willow, Horseradish and Usnea

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2016 contains Reishi, Nutmeg, Butternut Squash, Plantain, Yarrow, Peach, Passionflower and Elderberry

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P. P. S. Learning Herbs is offering a FREE webinar tomorrow, Stop a Cold from Taking Hold! Given that this is that time of the year when we are all starting to feel rundown from the effects of winter, it’s perfect timing!


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From now through Midnight, Friday, March 22, 2019 CST, all back issues are on sale. This includes annuals, the complete archive and all single issues. Sale does not include stickers, stationary or pins.